<i>Broa</i>, an Ethnic Maize Bread, as a Source of Phenolic Compounds

<i>Broa</i>, an Ethnic Maize Bread, as a Source of Phenolic Compounds

Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing...

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Bibliographic Details
Main Authors: Andreia Bento-Silva (Author), Noélia Duarte (Author), Elsa Mecha (Author), Maria Belo (Author), Ana Teresa Serra (Author), Maria Carlota Vaz Patto (Author), Maria Rosário Bronze (Author)
Format: Book
Published: MDPI AG, 2021-04-01T00:00:00Z.
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